Some days I am not up for fighting with grilling and turning individual spears of asparagus. Some days I am not up for skewering the asparagus to make the flipping more efficient. Some days I put olive oil in the bottom of our Detroit Pizza pan, layer in the asparagus, and put the pan on the grill with the smoking tube in place. The rich smoke adds its distinctive flavor to the asparagus. The hot pan allows the spears to sizzle and blister. I turn the asparagus occasionally to coat them in smoky goodness and to avoid burning the bottoms. This method lets me utilize the grill with minimal effort to create juicy asparagus with tremendous flavor and contrasting textures.
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